Use of caprifig tree extract as a substitute for calf rennet in goat’s fresh cheese production

Hachana, Yasser; Aloui, Oussama; Fortina, Riccardo

doi:10.1016/j.smallrumres.2021.106382

Cited by 8 publications

(5 citation statements)

References 43 publications

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“…Akinloye & Adewumi (27) reported similar high yields for aqueous extracts of papaya (Carica papaya) (75.8%) and Sodome apple (Calotropis procera) (89.5%) used in the manufacture of cow's and sheep's milk cheese. A study carried out by Hachana et al (28) using caprifig tree extract as a substitute for calf rennet in goat's fresh cheese, showed that the extraction yield was 36.5 %, using a Moulinex (JU610D10) centrifugal extractor without using any chemicals.…”

Section: Extraction Yield Of Ccementioning

confidence: 99%

Improvement of camel milk-clotting: Usefulness of crude extract from green pods of carob (Ceratonia siliqua. L) as a substitute for commercial rennet

Abir Omrani,

Amel Sboui,

Wafa Mars

et al. 2023

Cell Mol Biol (Noisy-le-grand)

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Section: Extraction Yield Of Ccementioning

confidence: 99%

Improvement of camel milk-clotting: Usefulness of crude extract from green pods of carob (Ceratonia siliqua. L) as a substitute for commercial rennet

Abir Omrani,

Amel Sboui,

Wafa Mars

et al. 2023

Cell Mol Biol (Noisy-le-grand)

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“…Furthermore, in a study with the coagulant extract from Whitania an overall decrease in activity of 23 % was observed in the extract stored frozen, while the lyophilised extract maintained the highest milk coagulation activity and lost only 6 % of activity after 150 days of storage (6). Another study showed that the clotting ability of the liquid extract of Ficus carica decreased significantly after 12 months of cold storage at 4 °C, while the lyophilised extract retained its full clotting potential (7). In general, authors agree that refrigerated storage is not suitable for long preservation of aqueous extracts as it prolongs the coagulation time and increases microbial contamination as well as the deterioration of organoleptic properties.…”

Section: Introductionmentioning

confidence: 99%

“…These extracts are usually prepared by macerating plant material and then stored refrigerated or frozen until use. However, several studies have pointed to lyophilisation (or freeze-drying) as a better alternative to preserve the coagulant properties over a longer period of time (5)(6)(7). Freeze-drying has been studied for the preservation of microorganisms, nanoparticle systems, nucleic acids and proteins, as the aqueous solutions of these components have low stability and short half-lives (8).…”

Section: Introductionmentioning

confidence: 99%

Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)

Crosetti,

Sola,

Grigioni

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that lyophilisation is a better alternative to preserve the coagulant properties of plant extracts over a longer period of time, as it is a more controllable, stable and hygienic alternative with a better shelf life that is easier to transport, store and standardise. Experimental approach. We obtained a lyophilised extract of mature artichoke flowers, named CS, which was characterised for its milk-clotting properties at different pH and temperatures. In addition, the potential yield, whey composition and the primary hydrolysis profile of caseins by urea-polyacrylamide gel electrophoresis (PAGE) of mini curds prepared with different doses of coagulant were determined. Results and conclusions. The lyophilised extract was able to hydrolyse casein and showed stable proteolytic activity at pH=6.4 and 37 °C for 50 min, which decreased when the process temperature was increased to 41 and 45 °C and was lost at 70 °C. On the other hand, milk-clotting activity increased significantly (p<0.001) when the temperature increased from 37 to 45 °C and the pH of the milk decreased from 6.8 to 5.8. Potential yield between 10 and 17 % was obtained for the mini curds prepared with the lyophilised artichoke extract, and the casein degradation pattern obtained by urea-PAGE was similar to that of the commercial coagulant. Novelty and scientific contribution. On a laboratory scale, our work has shown that the lyophilised artichoke extract has sufficient proteolytic and coagulant activity to be used as a milk coagulant, i.e. plant rennet, in cheese making as an alternative to animal rennet. As this extract is lyophilised, it has the advantage of being a better alternative in terms of preservation and shelf-life. It offers an innovative way to diversify cheese products and appeal to consumers with different dietary preferences and needs.

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“…Plant proteases have high catalytic activities, and can clot milk under wide range of pH and temperature conditions (Mazorra-manzano et al, 2018). Some plants having milk clotting proteases are Cynara cardunculus (Gomes et al, 2019), Ficus carica (Hachana et al, 2021), Withania coagulans (Salehi et al, 2017), Zingiber officinale (Gagaoua et al, 2015), Wrightia tinctoria (Rajagopalan & Sukumaran, 2018), Calotropis gigantea (Rajagopalan et al, 2014), Ananus comosus (Kartawiria et al, 2019), Carica papaya (Maskey & Shrestha, 2020;Hafid et al, 2020), and Actinidia deliciosa (Mahdian Dehkordi et al, 2021;Nicosia et al, 2022). Plant proteases, rather than animal proteases and genetically modified organismderived enzymes, have the advantage of being high source of bioactive compounds, antioxidant properties, and binding characteristics (Park et al, 2014;Gupta et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Extraction, Partial Purification and Utilization of Milk Coagulating Enzyme from Kiwifruit (Actinidia Deliciosa) in Fresh Cheesemaking

Maskey

Karki

2022

Himalayan J. Sci. Technol.

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The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. The kiwifruit crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% ammonium sulfate saturation exhibited maximum milk clotting activity (MCA), along with 1.56 purification fold, and 78.84% activity recovery. From SDS-PAGE analysis, the partially purified protease showed two bands with a molecular mass of 24 kDa and 23 kDa respectively. The optimum conditions (temperature and pH of milk) for a minimum time of coagulation (TOC) and maximum MCA were determined by response surface methodology (RSM). From the numerical optimization study, the optimum conditions for cheesemaking were pH 6.5 and temperature 55oC, having 0.94 desirability. The cheese prepared by kiwifruit protease had significantly (p<0.05) higher moisture, ash, calcium content, and yield than rennet cheese, while significantly (p<0.05) lower fat content and acidity were observed in kiwifruit protease coagulated cheese. However, a non-significant (p>0.05) difference in protein content was obtained between both cheeses. This study highlighted that kiwifruit protease has the ability to be used as an efficient milk clotting enzyme in fresh cheesemaking.

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Use of caprifig tree extract as a substitute for calf rennet in goat’s fresh cheese production

Cited by 8 publications

References 43 publications

Improvement of camel milk-clotting: Usefulness of crude extract from green pods of carob (Ceratonia siliqua. L) as a substitute for commercial rennet

Improvement of camel milk-clotting: Usefulness of crude extract from green pods of carob (Ceratonia siliqua. L) as a substitute for commercial rennet

Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)

Extraction, Partial Purification and Utilization of Milk Coagulating Enzyme from Kiwifruit (Actinidia Deliciosa) in Fresh Cheesemaking

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